Hello! I just a bag of almond flour because I'd read they make good version of the minute muffin. I tried it and think I prefer the flax version better, but now what do I do with my almond flour? What do you all use it for?

Beat the eggs with the oil and the vanilla…add to the dry ingredients along with the sour cream and mix well. Pour into prepared pan and bake at 350° for 25 to 30 minutes or until toothpick inserted in the middle comes out mostly clean and cake is firm to the touch. Do not over cook…cake should still be moist. Remove from the oven to a wire rack and cool completely.

To Make Frosting:
Beat butter with electric mixer until light and fluffy. Add sweeteners and beat well scraping sides of bowl as needed.

Add the egg and beat until very fluffy…beat in vanilla.

Add softened cream cheese a little bit at a time beating until fluffy after each addition.
Frost cake...store in frig.
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Beat the eggs with the oil and the vanilla…add to the dry ingredients along with the sour cream and mix well. Stir in carrots and pecans. Pour into prepared pan and bake at 350° for 35 to 40 minutes or until toothpick inserted in the middle of the cake comes out clean and cake is firm to the touch. Remove from the oven to a wire rack and cool completely.

To Make Frosting:
Combine ingredients and beat with a wire whisk until smooth. Sweeten to taste and frost cake.
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Put a cast iron skillet into the oven and preheat the oven and the skillet to 425°

Mix the dry ingredients together, make a well in the middle. Add oil, eggs, and milk in the well and mix with a wire whisk. Allow to stand for 5 minutes to give the ingredients time to hydrate.

Take the hot skillet out of the oven and place it on the stove over high heat. Put just enough oil in the skillet to swish it around good and heat the oil. Pour the batter into the hot pan and place it in the oven and bake at 425° for 25 minutes or until golden brown and toothpick inserted into the center comes out clean.

Almond meal can be cooked with an equal amount of water to make a delightful starchy side dish sort of like polenta or grits. The source said to use a cup each and cook it in on the stovetop, but I could anticipate portion control issues with this so I put one-third cup of each in a bowl and whisked, cooking it in the microwave. Add a bit of salt, and when it's done, some good grated Parmesan cheese.

It's a bit like mashed cauliflower, but also quite different. More like a grain and less like a vegetable.

I can see it would be easy to vary depending on how you wanted to season it. Delicious! The only thing wrong with it as a "starch" is that it's so calorie intense you really wouldn't be advised to use a nice big bowl of it as a base for a sauce or stir fry or something, unless you needed an extra 500 calorie dish... On the other hand, mashed cauliflower is really high calorie too, once you factor in a bunch of cream cheese and butter.

I cooked almond "porridge" for breakfast, combining it with guar gum to stretch it. I added English Toffee Torani Syrup and put a bit of cream on top. It was very good.

The source said she had also had luck-thickening sauces with it.

I think this is really as much of a breakthrough as almond meal or flax for baking is. I'm thrilled!

__________________Courage doesn't always Roar - Sometimes it is the quiet voice at the end of day saying I will try again tomorrow.

Good suggestions! I dare not make the cakes or I will eat them all up - that's definitely a hard thing for me to resist if I know it's "legal". The breading idea sounds very good and will be something I try. @Charski - thanks for the search - great ideas there as well...

Sausage Balls: 1 c. almond flour, 8 oz. fresh sausage in a roll, 5 oz. sharp cheddar grated, 1/2 tsp. baking powder, 1 T. water - mix all ingredients thoroughly. Use clean hands. Roll into 1" balls. Place on foil-lined, nonstick-sprayed baking sheet and bake at 350 degrees for about 20 min. or until they begin to brown lightly. Great for breakfast - refrigerate in a ziplock and reheat in the microwave for 1 min.

I've just been using Trader Joe's Just Almonds (ground w/the skins because it's pretty reasonable) in the last month. New to any of it. Trying to make less carby things for diabetic DH so it's all new to me. Those pics definitely look wonderful and definitely a different almond flour (guessing the one mentioned, I'm assuming).

May have to splurge and get 5 lbs. One wouldn't last and is much more pricey/lb. Have to figure out where I'll store it. Sounds like it needs to be refrigerated for lengthy storage? Although, I'm starting to make more things so who knows, but 5 lbs. seems like it would be a lot.

It is a lot but gives you so much freedom. I gave my mom a pound and she hoards it, not using it cause she doesn't want to 'use it up'. .

I get honeyvill cause I can get 5lb at a time which gives me plenty to cook with and plenty to share without worrying about running out. It is almond and oily so freezer storage is best if you won't use it for several months, but fridge would be fine.

I'm considering putting some in canning jars with oxygen absorbers since it's the oxygen that oxidizes the oil and runs it rancid. then I could keep it in the pantry rather than freezing it.

I love the pound cakes I make with it, no luck with pancakes though, muffins yeah, biscuits meh, cookies AWESOME, and I'm looking foward to trying these recipes out too. but I love having on hand and the price is better in bulk than buying by the 1lb pound, in general.

Can someone tell me what is special about the Honeyville Farms almond meal? Is it more finely ground? I fell in love with Bob's Red Mill after using TJ's almond meal, the difference is amazing. I do use the almond meal for crackers and dust my spring form pan with it when making cheese cake.But Bob's has a grainy texture, fine in some things but noticeable. Thanks.

In the bulk size (5 lb), would it be the same size as a 5 lb. bag of flour or larger? For some reason after seeing a 1 lb. pkg. of Bob's I would think 5x that would be more bulk/size than normal flour. Maybe not though. Just curious.

Oxygen absorbers, hmm, may have to look into those. Started canning a couple of years ago I so have a few 1/2 gal., and bunch of quart canning jars. (only do refrigerator pickles in the 1/2 gal. ones).

Good question, I don't really know what a 5lb bag of flour looks like anymore! LOL It's in a large plastic bag, and I think size wise it is larger than the flour since it's not nearly as fine as flour, but still very fine, finer than cornmeal. I repackage a pound into a quart freezer bag so it takes up the space of 5 freezer bags. not really that much space all in all.

The first time I purchased 10 lbs, I thought I would have used it a lot but I still have some from November 09, I keep it in the freezer and surprisingly it's still good. I'm ordering more soon, going to get 5 lbs this time.

__________________
Sis

RIP Daisy Dog 1/26/1997 - 7/11/2012

Not every person knows how to love a dog, but every dog knows how to love a person.

Those recipes are driving me "nuts" -- literally! But what I need is to find out if anyone can tell me a substitute that can be used in place of the almond flour in them. It can't be any nut flour because my husband has suffered kidney failure and one of the things that he absolutely cannot eat is any type of nuts.

I use almond flour so often, and I have to find a substitute or change my whole way of baking!

__________________Nadine

Some people try to turn back their odometers. Not me, I want people to know why I look this way. I've traveled a long way and some of the roads weren't paved.

[QUOTE=sandyfanny;14280368
Sausage Balls: 1 c. almond flour, 8 oz. fresh sausage in a roll, 5 oz. sharp cheddar grated, 1/2 tsp. baking powder, 1 T. water - mix all ingredients thoroughly. Use clean hands. Roll into 1" balls. Place on foil-lined, nonstick-sprayed baking sheet and bake at 350 degrees for about 20 min. or until they begin to brown lightly. Great for breakfast - refrigerate in a ziplock and reheat in the microwave for 1 min.[/QUOTE]

I made these for lunch today (would have made them for breakfast but I didn't know I was out of sausage!) - and they are just wonderful!! Thanks for posting this - wish I'd had this recipe at Christmas because I was really missing them then!